Roundup: Sugar High Friday #26: Sugar Art

I want to thank and congratulate all of you. When I set the Sugar High Friday #26: Sugar Art challenge for this month’s Sugar High Friday, I was afraid I would scare people off, intimidate them out of just going ahead and having fun. Instead, you went ahead and made an extraordinary array of gorgeous treats, any of which I’d be proud to show off. This round-up is an incredible resource for anyone looking to decorate their table come time for dessert. Thank you so much for playing along with me this month!

Also, an extra thank you to all the people who wished me a happy birthday when sending in their entries. I’ll be turning 26 tomorrow, and your company and inspiration have made it a happier birthday for me already.

The photo up top is my 12 year old brother, Jordan, with the croquembouche we made for New Year’s Eve. Dave made one with a friend a while back, but I missed out, so this was my excuse to finally build a tower of cream puffs held together with caramel. Creating and then devouring that monstrosity was a wonderful way to bring in 2007. (We sent the leftovers to another party in Queens.) Happy new year to you all!

Now, on to the entries! They are posted in the order in which they were received.

16 Responses to “Roundup: Sugar High Friday #26: Sugar Art”

[...] I made these Gingerbread Houses because Dewi Anwar encouraged me to. If not by her persistence, I would have not made them at all. Thanks, un Coincidently, Sugar High Friday #26’s theme is Sugar Art. I’m not sure if this post is qualified, knowing that gingerbread house is very common in western countries. But I sent my entry anyway (hi, Danielle ). (Update: Check out her wonderful roundup here!) At first, I almost cracked from the pressure and intimidating thoughts of how hard it could be. Silly, huh? I mean, even kids can do it! Maybe it’s because I tried making it last year and it was a total failure due to wrong cookie recipe. It crumbled to dust, it didn’t even make it to a wall. So it’s very important to use a good recipe that is not only tasted delicious, but also firm enough to make a sturdy house. Dewi suggested a recipe from Wilton, and I was soooo satisfied with the result. It’s firm, delicious, and smelled wonderful! The corn syrup’s sugary smell enhanced and locked the aroma of the spices, giving it a long lasting smell that would still be intact days after baking. It’s also important to use good quality spices as they distinguish your gingerbread house from the store-bought mass-products. Enough for the rambling, now let’s build a house. What you need: [...]

What a pleasure to come across these beautiful and tasty looking morsels AFTER the holidays! I can assure you I would have had to taste each and every one for myself to make sure they are as good as they look!

This is a beautiful and unique art form. Thanks for getting all the participants to share!

Ohhh, Danielle — what a great round-up. Thanks so much for hosting — and happy happy birthday, happy happy new year, and congratulations on a gorgeous croquembouche! I might have to hire you and Dave to make one for some upcoming events.

Happy Birthday my dear!!! I began to feel a bit silly while reading this entry. I love everything that was entered but hadn’t thought to enter anything of mine, figuring it wasn’t sugar related really… just a little bit… ah well. I hope you have a fantastic birthday and happy new year as well!